In a medium pot, combine the cranberries, sugar and water. Stir to blend. Bring the mixture to a boil over medium heat. Reduce to a simmer and add the cinnamon stick, allspice and nutmeg. Stir to blend and simmer for an additional 5 to 7 minutes. Some of the cranberries will burst and some will remain whole. Add the orange juice and zest, stir and allow to cool before serving.Recipe courtesy of Alex GuarnaschelliGo To Top

Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.
To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days. Source: Barefoot Contessa

Heat the oven to 400° F.
Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the wing, onion, carrots, celery, garlic, and herbs, and cook for 5 minutes. Place in the oven and roast for 30 minutes. Remove from the oven and place over medium heat. Remove the wing and set aside. Add the flour and let cook for about 1 minute. Add the stock and simmer until it has reduced by about 1/4, about 15 minutes. Strain the sauce and adjust the seasoning with salt and pepper. Recipe courtesy Tyler Florence

Combine all ingredients in a large a saucepan, bring to a boil. Reduce heat, simmer, stirring occasionally for 5 to 8 minutes, or until cranberries are bursting.
Chill until serving time. Freeze surplus in small containers. Makes about 4 cups of chutney. Red Hat Society

Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of
pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.)
Add the garlic, pulse a few times more.

Slowly add the olive oil in a constant stream while the food processor is on.
Stop to scrape down the sides of the food processor with a rubber spatula.
Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste. Makes 1 cup.

Place the egg, Dijon, garlic, and cilantro in a food processor, cover, and process until smooth.
Slowly drizzle in 1/2 cup of the olive oil through the feed tube in the top of the blender in a slow but steady stream, until mixture begins to emulsify.
Add the lime juice and continue drizzling in the remaining olive oil. Turn the blender off, add salt and pepper, and pulse to incorporate.
Chill if not using immediately. Emeril Live, Food Network

1 to 2 cloves garlic, minced
2 lemons, halved
*4 to 6 egg yolks
Olive oil
Finely mince 1 or 2 cloves of garlic in a food processor. Add in the egg yolks and then squeeze the juice from a couple of lemons into the processor bowl. Blend the ingredients together until they fully integrate. While the mixture processes, slowly drizzle in olive oil until the sauce emulsifies.

Combine all ingredients in small sauce pan and bring to a boil. It will not be thick. Using a meat injector, inject meat with glaze. Bake ham.
Note: You might want to use the glaze for outside meat, too. Kathy's Kitchen

In large glass bowl combine onion, garlic, pepper and meat. Microwave until meat is brown (about 10 min.). Drain. Place in large crock pot (spray inside of crock pot with Pam). Add spices and then tomato sauces. Mix well and cover. Cook for 6-8 hours or overnight. Kathy's Kitchen

In a large saucepan or stockpot, combine all the ingredients, except the sugar. Cook over high heat until the apples begin to release their liquid, about 5 minutes. Cover and reduce the heat to medium, and cook until the apples soften and begin to break apart, about 1 hour, stirring frequently. Reduce the heat to low and partially cover. Cook until the apples fall apart and the mixture reaches sauce consistency, about 30 minutes.
Remove from the heat. Add the sugar (if needed) and stir well. Put the mixture through a food mill or a fine mesh strainer, pushing with the back of a spoon to extract as much sauce as possible. Discard the cinnamon sticks and apple skins.
Yield: 6 cups

Source: Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

Melt butter. Whisk in flour and cook a minute. Slowly add milk, whisking vigorously. Simmer for 5 minutes or until thick and smooth. Season to taste with salt and pepper. Cool to room temperature, with buttered paper over top to prevent a skin from forming. Transfer to containers and freeze until needed. Kathy's Kitchen